i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I had an overabundance of lemons one week and in my quest to use them up, discovered pasta al limone. Whether by itself or as a base, it’s a delicious brunch that I can’t get enough of. Some people only use the pasta water rather …
Oh there are so many ways to use karasumi (dried cured mullet roe), that briny, delicious gift from the oceans. Today it tops my breakfast to elevate my first meal of the day into decadence… Ingredients 1 slice of Homemade Hokkaido Milk Bread, toasted (recipe …
Every Autumn I import a few boxes of cured Mullet roe, also called bottarga-karasumi-wu yu zi, from Taiwan to give out as gifts during the holiday season and it’s always a hit. Karasumi is a delicacy in Asia, made from the sacs of the mullet …
This past year I was given a bunch of miscellaneous peppers from our friends, which was great because for some reason my pepper plants failed to thrive so I had all but given up on them. However, the question then became “what do I do …
Yesterday, my sister came by with a box of supposedly “ugly” produce from Misfit Markets, which delivers said produce that didn’t make the cut right to your door (in NYC at least.) Up to 20% of produce are thrown away because they aren’t good looking …
A lot of my childhood memories of breakfast and late night snacks surround these fluffy, sweet, steamed breads that would accompany rice porridge and all sorts of salty pickles and other cured fare. We’d dip them in spicy doufuru (fermented tofu) drizzled in sesame oil …
My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. I had been making bread by hand at home, and this was a welcome change. One of the breads that I could never make quite right is …
Oh glorious beef tongue, Juicy, fat, and tender, You don’t take much to make people happy, To your delicious, smoky, beefy flavor I surrender Beef tongue is probably my favorite cut of beef for yakiniku style barbecues. No, let me amend that, it is my favorite …
I picked up a pound of sujiko, which is fresh salmon roe still in its sack, from Mitsuwa on our way back from an Aikido seminar yesterday. Both of my kids absolutely love ikura, which is the cured version, but it’s so expensive that I …
I’m an absolute fiend for uni (sea urchin roe) but the creamy, briney, full of ocean flavor disappears far too quickly when I eat it sushi or sashimi style. As a pasta sauce, I can savor it for longer and feel full, rather than regretting …